Structural differences between hot-water-soluble and hot-water-insoluble fractions of starch in waxy rice (Oryza sativa L.)

Authors

Cuevas, Rosa Paula

Gilbert, Robert G.

Fitzgerald, Melissa A.

Date Issued

Language

en

Type

Journal Article

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Copyrighted; all rights reserved

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Citation

Cuevas, Rosa Paula; Gilbert, Robert G. and Fitzgerald, Melissa A. 2010. Structural differences between hot-water-soluble and hot-water-insoluble fractions of starch in waxy rice (Oryza sativa L.). Carbohydrate Polymers, Volume 81 no. 3 p. 524-532

Permanent link to cite or share this item

https://hdl.handle.net/10568/166035

DOI

https://doi.org/10.1016/j.carbpol.2010.03.007

AGROVOC Keywords

glutinous rice; starch; solubility; amylose; amylopectin; structural properties; thermodynamics

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IRRI Journal Articles